Slow-Cooker Pot Roast with Root Vegetables and Red Wine

Slow-Cooker Pot Roast with Root Vegetables and Red Wine
Photo by Andrew Hugh Purcell

Ingredients

  • 1⁄4 cup all-purpose flour
  • 1⁄4 cup plus 1 Tbs. tomato paste
  • 1 cup red wine, such as Pinot Noir
  • 1⁄4 cup low-sodium chicken stock
  • 10 grinds black pepper
  • 1 Tbs. honey
  • 4 sprigs fresh rosemary, tied together with kitchen twine
  • + 12 more ingredients
    • 1 3-½-lb. boneless beef chuck roast
    • 2 tsp. kosher salt
    • 2 Tbs. unsalted butter
    • 1-1⁄2 cups finely chopped Spanish onions
    • 3⁄4 cup fresh-squeezed, strained orange juice
    • 3⁄4 cup finely chopped celery
    • 1 tsp. dried sage
    • 3⁄4 cup peeled and finely chopped parsnips
    • 3⁄4 cup peeled and finely chopped carrots
    • 1 14-oz. can whole peeled tomatoes, with juice
    • 3 Tbs. minced garlic
    • cooked polenta, for serving

With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper. Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high h...

View full recipe at Fine Cooking

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